Rated 5 out of 5 based on 1 votes
- 1/2 x package redwood vegan chicken pieces or frys chicken stripes (coles and woolies)
- 1 bunch green asparagus
- 2 x fresh mandarins
- 1 x tin champignons
- 1 cup homemade mayonaise
- 1 Tbls tahini
- 3 Tbls tinned mandarins
- 1/2 tspn curry powder
- 1/4 bunch fresh parsley
“Vicken Salad = chicken-free Chicken Salad” with
homemade dairy and egg free Mayonnaise.
This salad is great on fresh baguette or buns — but also great for sandwiches or straight away, like it is. You can use Soy Mayo if you like. For me mayonaise from the supermarkt is always far to sweet, so I make my own mayo.
To make the Mayonnaise use 1 tsp of mustard, 3 tbsp of vinegar (Applecider or white Balsamic), 100ml Soy milk (it needs to be soy milk, no light soy!!! , with other dairy free milks it will not work!!! The soy milk also needs to be cold!!!! ), a bit of salt, sunflower oil. I also add a sprinkle of Black Himalayan Salt – Kala Namuk and 1 tsp raw organic sugar. Add all ingredients, except of the oil into a processor and process (best is to use a hand processor) — add the oil slowly WHILST processing. The Mayo will thicken pretty soon — as more as you process, as thicker the Mayo will be.
Start to cut the asparagus and vegan chicken pieces or stripes into small pieces. Heat some sunflower oil into a pan and start to fry it for about 5 min. Stir constantly. Season with a bit of seasalt and 1/2 a tsp curry powder. When ready …
… add into a bowl and let it cool down a bit.
Prepare the mandarins — take the skin of, remove seeds and cut in half and add to the vicken and asparagus. Its ok when its still warm — that will actually be good, the flavours will come together!
Also cut the mushrooms and add to the bowl.
Now you can add the prepared dressing.
I made my own majo. That only takes 3 min and is for me the best taste. To season it I also added 1 tbsp of Tahini, 1 tbsp of Tofutti Cream Cheese. I seasond with a bit of seasalt and black pepper and also processed tinned mandarins into the dressing.
To the end add the chopped parsley — stir well and give it a rest in the fridge for at least 2 hours. The salad will be have the best taste when you prepare it one day ahead, or at least in the morning when you want to have it for dinner.
Leave a Review
You have just Vickened my heart. Just beautiful. Keep them coming